Broccoli Cheddar Soup
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Thick, cheesy, and done in 30 minutes, this Broccoli Cheddar Soup is weeknight comfort at its best. No blender, no extra dishes, just one pot of creamy goodness you’ll want on repeat.
My Favorite One Pot Broccoli Cheddar Soup
This is the broccoli cheddar soup I actually make. Not the one with seven kinds of cheese, a two-hour simmer, or a blender situation that involves three extra dishes. Just one pot, simple ingredients, and all the creamy, cheesy comfort you want when it’s cold out, or honestly, just a random Tuesday night when you need dinner fast.
I’ve tested it with cream, with milk, with just cheddar, without cheddar, with frozen broccoli, with fresh, you name it. And while yes, I use Velveeta in this one (don’t come for me), it’s there for a reason: it melts perfectly, gives you that silky texture you want, and makes the soup feel extra cozy. If you’re team “no processed cheese,” I get it, you can swap in all cheddar. But in this house? We like it creamy.
Why You’ll Love This Broccoli Cheddar Soup
- Thick and cheesy. Velvety, rich, and loaded with broccoli and cheddar. Comfort in a bowl.
- One pot wonder. Everything cooks in the same pot, which means dinner is ready in 30 minutes with barely any cleanup.
- No gadgets. Forget the blender or food processor. This is chunky, cheesy soup that comes together with just a spoon and a pot.
- Flexible. Fresh or frozen broccoli, Velveeta or all cheddar, milk or cream. It works with what you have.
- Weeknight hero. It is easy enough for Tuesday but cozy enough for company, especially with crusty bread on the side.
Before You Start: Tips & Ingredient Notes
- Cook the roux properly. Butter and flour are the base of your soup. Give them at least two minutes to cook so the floury taste disappears and you get that nutty, rich flavor.
- Choose your dairy wisely. Half and half gives a creamy texture without being too heavy. Milk makes it thinner, cream makes it richer. Use what you like, just know the soup will change with it.
- Velveeta is here for a reason. It melts smooth every time and keeps the soup silky. Cheddar gives the flavor boost. If you skip the Velveeta, go with all cheddar but melt it low and slow so it does not turn gritty.
- Fresh or frozen broccoli both work. Fresh florets give a firmer bite, frozen florets turn tender with a couple more minutes of simmering. Do not thaw them first, just toss them in.
- Handle the cheese gently. Once the cheese is in the pot, keep the heat low or even turn it off. High heat will split the cheese and give you grainy soup.
- Taste before seasoning. Velveeta already brings salt. Adjust at the end so you do not overdo it. White pepper adds a subtle kick, and a tiny pinch of nutmeg ties everything together.
Melt the butter in a Dutch oven over medium heat. Add the chopped onion and cook until soft and just starting to brown. That light color means flavor is happening.
Sprinkle the flour over the onion and whisk it in. Keep stirring for about two minutes until it smells nutty. This cooks out the raw flour taste and sets you up for a creamy base.
Slowly pour in the half and half while whisking, then add the chicken broth. Keep whisking until smooth and scrape up any browned bits from the bottom of the pot. That is flavor, not mess.
Stir in the salt, white pepper, and nutmeg. Bring the pot to a boil, then add the broccoli. Simmer for about ten minutes, until the florets are tender. Break them up a bit with your spoon if you want smaller pieces.
Turn the heat down low or even off. Stir in the Velveeta and two cups of cheddar. Keep stirring until everything is melted and silky. Do not crank up the heat or the cheese will split.
Taste for seasoning and adjust if needed. Ladle into bowls, sprinkle on the remaining cheddar, and top with parsley. Serve with crusty bread or just eat it straight from the pot if nobody is watching.
Jo’s Tip:
Once the cheese goes in, no more boiling, unless you enjoy gritty, separated soup. Keep the heat low, stir gently, and let the cheese melt at its own pace. Patience = creamy goodness.
Serving Suggestions
This soup can hold its own, but the right sides make it feel like a complete spread.
Quick Yeast Dinner Rolls
Easy Tossed Salad
Broccoli Salad
Simple Classic Lemon Bars
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Toss it straight in from the freezer and simmer a few extra minutes until tender. No need to thaw first.
Do I have to use Velveeta?
No, but it makes the soup silky and smooth every time. If you want to skip it, go all cheddar and melt it on very low heat while stirring constantly to avoid a grainy texture.
What’s the best way to reheat leftovers?
Stovetop is best. Heat it low and slow, and stir often. Add a splash of milk or broth if it’s thickened too much. Microwave works too, but go in short bursts and stir between zaps to avoid cheese separation.
Can I freeze it?
You can, but the texture changes a bit once thawed. If you plan to freeze, cool it completely first and store in airtight containers. Add a little fresh cheddar when reheating to revive the creaminess.
Can I make it vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and keep everything else the same. You still get creamy, cheesy soup with plenty of flavor.
What if my soup turns grainy?
That usually means the cheese got too hot. Always stir it in off the heat or on very low. If it happens, the flavor is still good, just the texture changes.
How can I thicken it more?
Let it simmer a little longer after adding the broccoli so it reduces slightly. Or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the cheese.
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Broccoli Cheddar Soup
Video
Ingredients
- 6 tablespoons butter (unsalted)
- 1 onion (chopped)
- 6 tablespoons all-purpose flour
- 2 cups half and half cream
- 6 cups chicken broth (low sodium)
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 head broccoli florets (about 1 lb)
- 1 cup velveeta (cubed *)
- 3 cups cheddar cheese (shredded)
- 2 tablespoons parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
- Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
- Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
- Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
- Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
- Top with remaining cheddar cheese and garnish with parsley.
Notes
- Broccoli: Fresh or frozen both work great. If using frozen, toss it in directly and cook a few minutes longer. Chop large florets into bite-sized pieces for even cooking.
- Cheese: Velveeta adds creaminess and guarantees a smooth melt. For a bolder flavor, use sharp cheddar. You can skip Velveeta and use all cheddar, but keep the heat low to avoid curdling or grittiness.
- Half and Half: Use half and half for the best balance of creaminess and lightness. Milk will be thinner, heavy cream richer, adjust based on your preference.
- White Pepper: It adds a subtle heat without the black specks. Don’t have it? Regular black pepper works just fine.
- Freezing: This soup can be frozen, but the texture may change slightly. Let it cool completely, store in an airtight container, and thaw slowly before reheating. Add a splash of broth or milk to bring it back to life.
- Reheating: Warm on the stovetop over low heat, stirring frequently. Add a little extra broth or milk if it thickens too much.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
